Cooks with Books: Daniel Patterson - Coi

This event is a book launch and reception to celebrate the cookbook Coi: Stories and Recipe. Rather than a sit down dinner, Patterson is preparing a sampling of his recipes, served with wine.

Daniel Patterson is the head chef/owner of Coi (pronounced "Kwa"), a two Michelin star restaurant in San Francisco. At Coi, Patterson mixes modern culinary techniques with local, wild, and cultivated ingredients to create original dishes that speak of place, memory, and emotion. His approach has earned him a worldwide reputation as pioneer of a new Californian cuisine. Also renowned for his food writing, Patterson has been published in The New York Times, Food & Wine, and Lucky Peach. Now, in his highly anticipated new book Coi: Stories and Recipes, Patterson shares a personal account of the restaurant, its dishes, and his own unique philosophy on food and cooking. Patterson begins by examining his relationship with California after his arrival from the East Coast and as he began to feel more at home throughout the years. He then takes readers into the Coi kitchen with 70 of the restaurant's original dishes, including Chilled Spice Ratatouille Soup; Carrots Roasted in Coffee Beans; Monterey Bay Abalone with Nettle-Dandelion Salsa Verde; Inverted Cherry Tomato Tart; and Lime Marshmallow with Coal-Toasted Meringue. The dishes are explained through a series of personal essays and narrative recipes, offering insight into Patterson's life, philosophy, and inspirations.

Daniel Patterson was born in Massachusetts and moved to California in 1989, where he now has three restaurants: Coi (2006) in San Francisco, and Plum (2010) and Haven (2011) in Oakland. He is the winner of many awards, including "Best New Chef" by Food & Wine Magazine and "Chef of the Year" by San Francisco Magazine. He has been nominated for five James Beard Awards including "Best Chef: West" in 2013. Coi holds 2 Michelin stars, and is ranked #58 on the San Pellegrino World's Best Restaurants list.